Description
This slow cooker enchilada casserole is a simple, dump-and-go recipe that brings all the bold flavors of classic enchiladas without the hassle of rolling them. Tender shredded chicken, rich enchilada sauce, soft tortillas, and melty cheese come together for a comforting meal the whole family will love.
Ingredients
Units
Scale
- :
- 1.5 lbs boneless, skinless chicken breasts
- 1 (28 oz) can red enchilada sauce
- 10 soft corn tortillas, cut into strips
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sliced black olives (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: sour cream, chopped cilantro, diced avocado
Instructions
- :
- 1. Cook the Chicken
- Place the chicken breasts in the slow cooker and pour the enchilada sauce over them.
- Add the garlic powder, onion powder, cumin, salt, and pepper.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until the chicken is tender and fully cooked.
- 2. Shred the Chicken
- Use two forks to shred the chicken directly in the slow cooker.
- 3. Assemble the Casserole
- Add the tortilla strips to the slow cooker and mix them into the shredded chicken and sauce.
- Stir in 1 cup of shredded cheese and half of the sliced black olives (if using).
- Flatten the mixture into an even layer.
- Sprinkle the remaining 1 cup of cheese and black olives on top.
- 4. Final Cooking
- Cover and cook on LOW for another 40-60 minutes, until the cheese is melted and everything is heated through.
- 5. Serve
- Serve warm with your favorite toppings like sour cream, chopped cilantro, or diced avocado.
Notes
- :
- For a creamier texture, add 4 oz of cream cheese before the final cooking step.
- Want more spice? Add diced green chiles or jalapeños to the chicken mixture.
- This dish pairs well with Spanish rice, black beans, or a fresh salad.
- Prep & Cooking Time:
Nutrition
- Calories: 398 kcal
- Sugar: 7 g
- Sodium: 1446 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 99 mg